I did contemplate all the ways that people have been incorporating smoke into drinks. While I have had glasses pre-rinsed with smoke, it always comes off a bit acrid to my palate. I also thought of gaining access to the smoker at work, but the kitchen there is often way too busy for fun and games. Therefore, I opted for the easy, traditional way by reaching for the smokiest thing I have on my shelves, Laphroaig Scotch. And from there, I set off to find a Scotch-based recipe to put it to use. My library adventure led me to grab the North Star Cocktails book where I spotted the Copper Creel.
Copper CreelThe Copper Creel was created by Jesse Held of Minneapolis and appeared like a Fancy version of a Rob Roy crossed with a Rusty Nail. Once mixed, it offered a smoky aroma that was brightened by the twist's lemon oil. A honey, malt, and grape sip led into a smoky Scotch swallow and an orange peel-tinged finish. Despite three of the ingredients in the mix being sugary, the Scotch's smoke definitely helped to cut through the perception of sweetness here.
• 1 1/2 oz Single Malt Scotch (Laphroaig 10 Year)
• 3/4 oz Sweet Vermouth (Cocchi)
• 1/2 oz Orange Liqueur (Pierre Ferrand Dry Curaçao)
• 1/2 oz Drambuie
Stir with ice and strain into a cocktail coupe. Garnish with a lemon spiral.